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Palak Gosht (Mutton Curry with Spinach)

Palak gosht is a hearty mutton curry with spinach that's very popular in Pakistan, especially in Punjab.
5 from 2 votes
Prep Time 20 mins
Cook Time 2 hrs 40 mins
Total Time 3 hrs
Course Main Course
Cuisine Indian, Pakistani Cuisine
Servings 4 people


  • 1 lb. mutton with bone chopped in small pieces
  • 1 ½ teaspoon salt or to taste
  • 4 tablespoon oil (canola/sunflower/vegetable)
  • 1 medium-sized yellow onion sliced in half rings
  • 1 teaspoon crushed ginger
  • 1 teaspoon crushed garlic
  • 1 bird’s eye chili diced (optional)
  • 1 ½ teaspoon cayenne red powder
  • 2 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 4 roma tomatoes roughly chopped
  • 1 lb. leafy spinach roughly diced


  • Rub 1 teaspoon salt on to the mutton pieces. Set aside.
  • Heat oil in a stockpot. When hot, add chopped onions, and fry on medium heat until soft and translucent, about 7-10 minutes.
  • Add crushed ginger and garlic, and fry for roughly 30 seconds.
  • Add green chili (if using) and ground spices, and fry for roughly 1 minute until fragrant. Deglaze the pot with a splash of water if needed.
  • Add diced tomatoes, and the remainder of the salt. Fry tomatoes on high heat until soft, about 5-7 minutes.
  • Add chopped mutton, and continue to fry on high heat for 15-20 minutes.
  • Add roughly 3 cups water (just enough for the meat to be completely submerged) and cover with a tight fitting lid. Bring to simmer, and let the curry cook on medium-low heat for 1 ½ hour.
  • Lift cover and fold in diced spinach. Partially cover the stockpot, and let it simmer for another 30 minutes.
  • Check for salt, and adjust as needed. If there is still excess liquid, remove lid and increase heat to high to boil out some of the water.
  • Serve with roti, plain basmati rice or a vegetarian pulao of your choice.
Keyword mutton, spinach